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Pumpkin Pie

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsA, B1, B2, B3, B12, D
    MineralsZinc, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. CRUST:

    2. 1 cup graham cracker crumbs

    3. 3 tablespoons sugar

    4. One-half teaspoon allspice

    5. 2 tablespoons butter, melted

    6. FILLING:

    7. One-half cup egg substitute or 4 egg whites, slightly beaten

    8. One and one-half cups solid packed canned pumpkin

    9. Three-fourths cup sugar

    10. 1 teaspoon ground cinnamon

    11. One-half teaspoon ground ginger

    12. One-fourth teaspoon ground cloves

    13. One and one-half cups 1% milk

    14. One-half cup pecan halves

    Instructions Jump to Ingredients ↑

    1. CRUST:

    2. Preheat the oven to 375 degrees.

    3. Mix all ingredients together in a bowl. Press the mixture into a 9-inch pie pan. Bake in oven at 375 degrees for 8 minutes. Cool.

    4. FILLING:

    5. Preheat oven to 425 degrees.

    6. Mix all ingredients together, except pecan halves, in a bowl and pour into the crust.

    7. Bake 15 minutes. Remove the pie from the oven and arrange the pecan halves around the edge of the pie. Reduce heat to 350 degrees and bake for 45 minutes, or until a knife inserted into the center of pie comes out clean. Cool before serving.

    8. Serves 6

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